Scallops Charleston Recipes
SCALLOPS CHARLESTON-STYLE
I have not made this, but looking at the photo it looks like it would be great served over rice. This could also be served as an appetizer with some crusty or garlic bread for dipping in the sauce. . From Pol Martin Cookbook.
Provided by daisygrl64
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- place shallots mushrooms, scallops and parsley in saute pan. do not mix. add wine lemon juice and water. season with salt, pepper, and paprika. gently stir and cover with sheet of waxed paper. bring to a boil over med heat.
- as soon as liquid starts to boil, remove pan from heat, let stand 2 minutes.
- using a slotted spoon, remove scallops from pan and set aside in bowl.
- return pan to stove and cook mushrooms and liquid 4 minutes over high heat.
- melt butter in saucepan over med heat. add flour and mix well, cook 2 minutes over low heat.
- pour mushrooms and cooking liquid from scallops into flour mixture in saucepan, mix well, and cook sauce 10 minutes over low heat.
- stir scallops into mushroom sauce. transfer mixture to ovenproof baking dish and top with cheese. broil in oven 4 minutes to brown.
- Serve while hot.
SCALLOPS CHARLESTON
Make and share this Scallops Charleston recipe from Food.com.
Provided by frozenmargarita
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
- To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.
- In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
- Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.
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Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3-4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #seafood #dietary #low-sodium #low-calorie #low-carb #scallops #low-in-something #shellfish
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